Low Carb Vegetarian Mini Eggplant Pizzas W Arugula Artichoke Salad
How to Make It
Step 1
Preheat an oven to 350 degrees. Slice 1-inch thick slices from an eggplant (2 slices per serving), and arrange them on a sheet tray lined with parchment paper. Drizzle the olive oil across the eggplant slices. Sprinkle the salt, pepper, garlic powder, onion powder, oregano, and Italian seasoning over the slices.
Step 2
Next, spread 1 TB marinara over each slice of eggplant like a pizza. Top each mini pizza off with shredded spinach and ½-slice of mozzarella cheese. Bake the eggplant pizzas for 20 minutes.
Step 3
While the mini eggplant pizzas are baking, make the side salad. In a bowl, toss together the arugula, separated artichoke hearts, chopped grape tomatoes, and topped mushrooms. Toss the salad with all remaining ingredients until the salad is coated in spices and oils.
Step 4
Serve 2 mini eggplant pizzas with approximately 95g salad.
Ingredients
- Eggplant, Raw – 5-½ ounce
- Olive Oil – 2 tablespoon
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Garlic Powder – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Oregano, Ground – ¼ teaspoon
- Italian Seasoning – ¼ teaspoon
- Marinara Or Spaghetti Sauce Commercially Prepared – 4 tablespoon
- Spinach – ¾ ounce
- Mozzarella Cheese – 2 slice- each 3/4 ounce
- Arugula – 1-½ ounce
- Artichoke Hearts Or Globe, Canned In Oil Mixture – ¾ ounce
- Grape Tomato – 1-¾ ounce
- Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D – 1-¼ ounce
- Olive Oil – 2 tablespoon
- Red Wine Vinegar – ¼ teaspoon
- Lemon Juice – ½ teaspoon
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Basil – 4 leaf
- Parmesan Cheese – 2 teaspoon, shredded